1 1/2 lbs boneless, skinless chicken- cut into small chunks
1 Tbsp cornstarch
salt
pepper
2 Tbsp vegetable oil
6 cloves garlic, minced
2 Tbsp rice vinegar
3 Tbsp hoison sauce
1/4 c water
3/4 c raw cashews
baby corn, peas, water chesnuts
Toss cubed chicken and cornstarch together until coated. Season with salt and pepper. In a skillet heat oil and brown chicken. Add garlic. Cook 3 minutes. Add rice vinegar and cook until evaporated, about 30 seconds. Add hoison sauce and water. Add veggies and cook, tossing, until chicken is cooked through. Remove and stir in cashews. Serve over rice.
*I add a little extra of the sauce ingredients to make it more "saucy" because thats what Steven likes. I don't double it, but just add a little extra.
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